Crispy Chicken Thai Green Style Caesar Salad

Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper.

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs and Thai style spic blend e into another bowl, mix together and season with the salt (see pantry for amount) and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken bakes, boil a half-full kettle. 

Pour the boiled water into a saucepan with 0.5 tsp salt and heat on high. Bring back to the boil, then add the beans and cook until just tender, 4-6 mins. Drain in a colander.

Meanwhile, in a large bowl, combine the mayo, Thai green style paste, half the sweet chilli sauce and the olive oil for the dressing (see pantry for amount). Season with salt and pepper.

When everything's ready, add the cooked beans, baby gem and cucumber to the dressing and toss together. Stir through the croutons.